The 2018 maple syrup season is approaching, as the days become longer and winter will soon begin its transition to spring. Modern maple sap harvest is based on weather patterns that predict when a sequence of daytime thawing and night time freezing conditions will become more frequent. The transition period from winter to spring is the maple syrup season. Few commercial producers base their sap harvest on a traditional calendar date, as was practiced historically.
In the sugar bush, main lines and lateral lines can be cleared of fallen branches. Wire trellis and vacuum tubing can be tightened to remove sags as much as possible. Tight tubing and secure leak-free connections will prevent sap pooling between sap flow events. Continue reading
Do you have a water contingency plan?
In 2016, many areas of the province saw very warm and dry conditions, creating challenges for sugar bush health, and for horticulture and field crop producers. Many wells were still dry leading into the winter. In other years, like the start of the 2017 growing season, the province experienced periods of excessive rain, leading to saturated soils and flooding.
No one can control the weather, but we can plan for it. The Ministry of Agriculture, Food and Rural Affairs (OMAFRA) encourages you to plan for future weather – conserving water and using it efficiently can help during low water conditions, and having effective drainage systems in place can help with saturated soils and runoff. Continue reading
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Access the new Food Safety and Traceability eLearning courses online on the Agriculture and Food Education in Ontario online learning system through the University of Guelph, Ridgetown Campus. Continue reading
The season ends
The maple syrup processing season for 2017 is now completed in all regions of Ontario. Thank you to all the maple syrup producers who took the time to provide sap flow and syrup crop reports during the production year. The maple report would not be possible without producer assistance.
Sap and syrup activity
The latest syrup producing areas in the north are boiling their last batch of sap and syrup this week, after a busy final few days of sap runs. Buddy off-flavours are now present as sugar maple buds have pushed out of winter dormancy. In northern regions, snow remains in some areas on north facing hills. Continue reading
Sap flow activity
Sap harvest and maple syrup production finished two weeks ago in earliest southwestern areas. Mid-season regions were still processing new syrup over this past week and mid-season producers will be harvesting the last sap runs this coming weekend, April 7-9.
The forecasted weather predicts very warm temperatures for next week in all southern regions, which will push maple buds out of dormancy. The north will continue for at least one or two more weeks. Continue reading
This past week has been very busy in many maple producing regions across the province. Earliest regions are finished for the year, while mid and late-season areas were still in full production. It has been a good production season so far for many producers.
Although winter started off with odd mild weather that made many people wonder about the maple syrup season, it was a reminder that we need to be patient, not jump to conclusions on the productivity of the season until start-to-finish has actually happened. With each maple syrup season, we never know the final crop yield or syrup quality until bud growth dictates that it is finished. We aren’t done yet. Continue reading
Maple syrup production in Ontario is underway in all regions. Good sap flow was reported in many areas of the province early this past week followed by a temporary freeze up. The quality and flavour of syrup is reported exceptionally nice this spring and all colour grades are now available.
Plan to visit a Local sugar bush to taste fresh Ontario maple syrup, or take part in the upcoming province-wide Maple Weekend activities, first weekend of April. The forecasted sap flow weather is looking very promising in the coming week and should keep syrup producers very busy. Continue reading